This makes a deliciously smooth and velvety soup, with a vibrant colour to boot.
The Asian spices take the earthy beetroot flavour to another level. It’s important to use a jug blender rather than a food processor for this recipe, to make sure you get a very smooth finish.
- 500g cooked beetroot and juices (from a vacuum pack, not in vinegar)
- Vegetable or chicken stock cube, powder or concentrate (enough for 275ml stock)
- 175ml coconut milk 1 stick of lemongrass
- Thumb-sized piece of fresh ginger, peeled 1 garlic clove, peeled 1 red chilli, de-seeded if you prefer Grated or pared zest and juice of 1 lime Sea salt and freshly ground black pepper
- 15g toasted, dried coconut shavings
- Small handful of fresh coriander and/or baby red chard leaves
- Flatbreads, naan bread or lentil crisps (choose gluten-free options if necessary)
- Kettle Jug blender
- Put the kettle on to boil, about a quarter full.
- Cut 25g of the beetroot into tiny dice and reserve for serving. Roughly chop the remaining beetroot and pop it in a blender with any juices.
- Make the stock up with 275ml of just-boiled water and pour that into the blender, along with 150ml of the coconut milk.
- Roughly chop the lemongrass, ginger, garlic and chilli, then add to the blender along with the lime juice. Blitz for 1–2 minutes until really smooth.
- Season to taste. Pour into a large jug, cover and place in the fridge for at least 1 hour or overnight, until well chilled. This can be made up to two days in advance.
- Ladle the soup into wide, shallow serving bowls and drizzle with the remaining 25ml of coconut milk.
- Scatter the reserved diced beetroot across the centre, followed by the coconut shavings and then the lime zest. Garnish with coriander and/or red chard leaves and serve with flatbreads, naan bread or lentil crisps.